Vetta

Chilli and Prawn Spaghetti Recipe

Serves

Cooking Time 15 min

Ingredients

375g Vetta Smart Pasta Cholesterol Lowering Spaghetti #1

2 tbsp cup olive oil

½ small red onion, finely chopped

1 garlic clove, crushed

1 long red chilli (seeds removed), finely chopped

¼ cup parsley leaves, finely chopped

16 prawn cutlets, deveined and tails intact 

Method

  1. Cook pasta according to packet directions in a large pan of salted, boiling water.
  2. Meanwhile, heat the olive oil in a large fry pan. Quickly cook prawns until pink. Remove from pan and add onion, garlic and chilli; cook, stirring for 2 minutes.
  3. Drain the pasta, reserving ¼ cup cooking liquid.
  4. Return the cooked prawns to the pan; add cooked pasta and 2 tablespoons of the cooking liquid. Stir to combine.
  5. Add the parsley and serve immediately.
October 3, 2014

Broccoli Pesto and Sundried Tomato Pasta

Serves 4

Cooking Time 15 min

Ingredients

400g Vetta Smart High Fibre Corkscrew Pasta

1 tbsp extra virgin olive oil

2 cloves garlic, crushed

200g broccoli (approx. 1 head), roughly chopped

½ cup chicken stock

1 cup basil leaves, plus extra leaves to garnish

1 cup spinach leaves

½ cup low fat grated parmesan, plus extra to serve

1 tbsp extra virgin olive oil

½ cup sundried tomatoes, chopped

1/3 cup raw, toasted cashew nuts

Zest of one lemon

Method

  1. Cook pasta according to packet direction in a large pan of salted, boiling water.
  2. Meanwhile, heat oil in a small saucepan on medium heat. Cook garlic for 1 minute, add broccoli and stock and simmer for 3-4 minutes, or until just tender. Drain, reserving the stock and set aside.
  3. Drain pasta and reserve 1/3 cup cooking liquid.
  4. Place broccoli, reserved stock, basil, cashew nuts, spinach and parmesan in a food processor. Process until finely chopped. Season to taste. Add oil, cooking liquid and process until smooth.
  5. Return pasta to the pan and stir through the processed ingredients and sundried tomatoes. Serve garnished with lemon zest.
October 1, 2014